Spoon spinach artichoke dip and these 4 ingredients over campanelle pasta into a baking dish for an elegant meal that feels like a warm hug

This creamy spinach artichoke campanelle is the kind of pantry supper I wish I’d known about when my kids were little and the evenings felt too short. It leans on a good jar of store‑bought spinach artichoke dip, a bag of campanelle, and just a few simple add‑ins to turn everything into an elegant, comforting bake that feels like a warm hug. It reminds me of the old church potlucks back here in the Midwest, where someone always showed up with a hot, bubbly casserole that disappeared before the desserts. You simply spoon the dip and four other ingredients over dry campanelle in a baking dish, let the oven do its work, and out comes a golden, creamy pasta that tastes like you fussed far more than you did.

Serve this warm from the oven with a simple green salad dressed in a tangy vinaigrette to balance the richness, and a basket of crusty bread or warm dinner rolls for swiping up the extra sauce. A side of roasted vegetables—broccoli, carrots, or Brussels sprouts—fits right in with the cozy, casserole feel. If you enjoy wine, a light white such as Pinot Grigio or an easygoing red like a Pinot Noir pairs nicely. For a more old‑fashioned Midwestern table, add a bowl of applesauce and a dish of pickles alongside, just like we used to do at Sunday suppers.

Servings: 4

12 ounces dry campanelle pasta

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish or a similar 3‑quart casserole dish.

Pour the dry campanelle pasta evenly into the bottom of the prepared baking dish, spreading it out so it’s in a fairly even layer.

Give the jar of spinach artichoke dip a good stir, then spoon it over the dry pasta, dotting it around so there are little mounds of dip scattered across the noodles. Use the back of the spoon to gently nudge it into the nooks and crannies without fully stirring everything together yet.

In a medium bowl or large measuring cup, whisk together the chicken broth and heavy cream until well combined. Pour this mixture evenly over the pasta and spinach artichoke dip in the baking dish, making sure the liquid seeps down around the pasta.

Sprinkle about half of the shredded mozzarella (1/2 cup) evenly over the top. Gently press down any pasta pieces that are sticking up so most of them are moistened with the liquid; a few edges poking out are fine and will get pleasantly chewy.

Cover the baking dish tightly with aluminum foil, making sure it’s well sealed so the steam stays inside. Place the dish on the middle rack of the preheated oven.

Bake, covered, for 30–35 minutes, until the pasta is mostly tender when you poke a piece with a fork and the liquid is bubbling around the edges.

Carefully remove the foil (watch for hot steam). Stir the pasta gently from the bottom to bring some of the sauce up and around the noodles, then spread it back into an even layer.

Sprinkle the remaining 1/2 cup mozzarella evenly over the top. Return the dish to the oven, uncovered, and bake for another 10–15 minutes, or until the cheese is melted, lightly golden in spots, and the pasta is fully tender.

Remove the baking dish from the oven and let the pasta rest for about 5–10 minutes before serving. This short rest helps the sauce thicken slightly so it clings to the campanelle. Serve warm, scooping down through the layers so everyone gets plenty of creamy spinach artichoke sauce with their pasta.

For a heartier version, stir 1 to 2 cups of cooked, shredded chicken, rotisserie turkey, or diced ham into the pasta after the first covered bake, then top with the remaining cheese and finish baking. To keep it vegetarian, simply use vegetable broth instead of chicken broth. If you like a bit of tang, sprinkle 1/4 cup of grated Parmesan over the mozzarella before the final bake. For extra color and nutrition, you can add 1 to 2 cups of thawed frozen peas or a handful of chopped jarred roasted red peppers when you stir the pasta midway through baking. If you prefer a lighter dish, swap the heavy cream for half‑and‑half and use a reduced‑fat spinach artichoke dip, keeping in mind the sauce may be slightly thinner. For a crunchy topping, mix 1/2 cup breadcrumbs with a tablespoon of melted butter and a little garlic powder, then sprinkle over the cheese before the final bake. Food safety tips: Keep the spinach artichoke dip refrigerated until you’re ready to assemble the dish, and don’t leave the finished casserole at room temperature for more than 2 hours; refrigerate leftovers promptly in shallow containers. Reheat leftovers to at least 165°F (74°C) before eating, adding a splash of broth or cream if the pasta seems dry. If you substitute raw meats, such as uncooked chicken, cut them into small pieces and ensure the internal temperature reaches 165°F (74°C); you may need to extend the covered baking time by 10–15 minutes and check doneness with a thermometer.